A review on classification, nutritional benefits of pulses and the products development

被引：0
|
作者：
Zhang T. [1 ]
Yuan Y. [1 ]
Wang X. [1 ]
Song X. [1 ]
Cui S.W. [1 ,2 ]
Yin J. [1 ]
机构：
[1] State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang
[2] Guelph Research and Development Centre, Agriculture and Agri-Food Canad, Guelph
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 04期
关键词：
Classification; Development and utilization; Distribution; Nutrient characteristics; Pulses;
D O I：
10.13386/j.issn1002-0306.2022020161
中图分类号：
学科分类号：
摘要：
As one of the three major cereal crops, the production of pulses is only lower than that of cereals. It is the second source of protein for human beings. Pulses have attracted more and more attention from customers and researchers at domestic and abroad, owing to its nutrient characteristics, such as large amount of protein, starch, and fibers, low content of lipid, and abundant vitamins and minerals. There are plentiful and multiple pulses resources in China, thus this paper summarizes the distribution, classification, nutrient characteristics, and functional activities of pulses at native and foreign. Besides, this paper briefly discusses the development and utilization of relevant products with a view to more systematic and scientific recognition and provide reference for further research directions. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：428 / 437
页数：9
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